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Onion Pissaladiere

Onion Pissaladiere recipe, brought to you by MiNDFOOD.

Onion Pissaladiere

Enjoyed throughout the world in almost every culture, onions are a kitchen staple. Whether you’re after sweet and caramelised or savoury and fragrant flavours, this onion tart will surely sate your appetite.

Serves 4–6

40g butter

1 tbsp olive oil

1.2kg brown onions, halved

lengthways, thinly sliced

2 tbsp thyme leaves

8g sachet dried yeast

1 tsp caster sugar

2 cups 00 italian flour

1 tsp salt

3 tbsp olive oil (extra)

120g white anchovies

20 green olives, pitted

1 Melt butter and oil in a large, deep saucepan over medium heat. Add onion and half of the thyme. Cover saucepan and cook over low heat for 30–40 minutes, stirring occasionally, until onion has softened but is not coloured. Drain and cool.

2 Preheat oven to 200C. Whisk yeast and sugar into 
¾ cup hot water. Stand in 
a warm place for 10 minutes or until frothy. Sift flour into a bowl and stir through salt. Make a well in the centre. 
Add 2 tbsp of the oil (extra) 
and yeast mixture. Stir until 
a dough forms. Turn dough onto a floured surface and knead for 5–10 minutes. Roll dough out to fit a 34cm x 26cm shallow baking tray.

3 Brush dough with remaining oil and spread with onion mixture. Arrange anchovies in a lattice pattern over onion and put olives inside the lattice diamonds. Bake for 20 minutes or until pastry is golden. Sprinkle with remaining thyme. Cut into squares and serve.

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